Greetings on a beautiful Sat. in DFW!!!
Friend at work recommended covering steak with heavy layer of kosher salt and then letting steaks rest on counter an hour or more before cooking. I salt the steaks, let rest, and then rinse all salt off and pat dry before hot tubbing and finishing on Egg. Have now done it twice, and family saying these are my best steaks ever. Both cooks were choice, not prime, and not my dry aged meat.
From internet I see the salt pulls moisture out of the steak. Also, even using salt probably provides some flavor, as I typically use none when I cook. I am always afraid of over salting food...
Anyway, wondering if anyone else uses this method. Not an expert on what is happening, but family sure impressed.